Mini Babkas: get ready for Rosh Hashanah!

SWEETTABLESCAPES specializes in small, bite-size and guilt-free desserts, so when we found these adorable Mini babkas in The Holiday Kosher Baker by Paula Shoyer, we were smitten. They are perfect for your holiday gathering!


You’ll need:


1/4 cup warm water

1/2 oz (2 envelopes) dry yeast

1/4 cup plus 1 tsp sugar, divided

2 1/2 cups all-purpose flour

dash salt

4 TBsp margarine, at room temperature for at least 15 minutes

1/4 cup canola oil

1 large egg plus 1 egg white


1/2 cup margarine at room temp

1/4 cup unsweetened cocoa

3/4 cup sugar

1/3 cup mini chocolate chips

To make dough: Place warm water, yeast and 1 tsp sugar into a bowl of a stand mixer and let sit for 10 minutes, until mixture bubbles and thickens.IMG_8067IMG_8068

Add 1/4 cup sugar, flour, salt, margarine, oil, egg and egg white.IMG_8069

Combine with a dough hook until all ingredients are mixed in.

Cover bowl with plastic wrap and let rise 1 1/2 hours.IMG_8070IMG_8071

To make filling:

Place margarine into a medium bowl and beat until creamy. IMG_8072

Add the cocoa and sugar and beat until combined.IMG_8073IMG_8074

Cover with plastic wrap and let sit at room temperature while the dough is rising.

Preheat oven to 325F. Place mini muffin paper cups into mini-muffin pan.

To assemble and bake:

After dough has risen, divide in half.IMG_8075

On a large piece of parchement paper sprinkled with flour, roll each piece of dough into a 9X12-inch rectangle so that the 12-inch side is facing you.

Sprinkle a little flour on the rolling pin if dough starts to stick to it.IMG_8076

Use a silicone spatula to spread half the chocolate filling all the way to the edges.IMG_8077

Sprinkle half the chocolate chips all over the chocolate and roll up tightly the long way.IMG_8078IMG_8079

Cut into 1/2 inch slices and place into each of the muffin cups, cut side up. You will have about 24 slices.IMG_8080

Repeat with rest of the dough.

Bake for 20 minutes, or until lightly golden.IMG_8081 Serve warm or at room temperature. Store, covered at room temp for up to 4 days or freeze for up to 3 months.








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